Perfect fajita tips

Swordfish fajitas with peach salsa and toasted coconut

Now that you’ve studied up on your fajita-making skills, it’s time to put them to practice! Treat your family to Fraser’s healthy, yet delicious swordfish fajita recipe. Ole!

Serves 4

Ingredients

• 1 1/2 pounds fresh swordfish, cut into 6-ounce portions
• 1 cup guava juice
• 1 cup dark rum
• 1/2 cup unsweetened coconut milk
• 1/4 cup olive oil
• Juice of two Meyer lemons
• Zest of one orange
• 1 teaspoon ground cumin
• 2 garlic cloves, peeled and minced
• 2 tablespoons fresh oregano, chopped
• 1 jalapeno, seeded and chopped

Directions

1. Blend all ingredients in a bowl and add swordfish, cover and refrigerate for ONLY one hour. (Note: the citrus will tend to “cook” the fish, so don’t leave it in the marinade for more than an hour).
2. Remove swordfish from marinade and grill over medium flame for 5 – 6 minutes per side, let rest and then cut into thin slices.
3. Serve swordfish slices in tortillas with guacamole, grilled onions, peach salsa and toasted coconut.

Fresh peach salsa

Ingredients

• 4 fresh, ripe peaches, skinned, pitted and cut into rough chunks
• Juice of 2 fresh limes
• 1 red jalapeno, seeded and chopped
• 1/4 red onion, skin removed and chopped
• 2 tablespoons fresh cilantro, leaves only
• Salt and pepper to taste
• 1/4 cup toasted sweetened coconut (add to fajitas when serving)

Directions

1. In a bowl, gently combine peaches, lime juice, jalapeno, red onion and cilantro. Season to taste.
2. The salsa is best when made at least one hour prior to serving and refrigerated.

Hungry for more? Read on to learn how to make a festive fajita salad and how to make a quick fajita meal.

How to make steak fajitas

Steak fajitas by Chef Jason Hill

Chef Jason Hill shows you how to make fajitas. This steak fajita recipe is one of his all-time favorites, a perfect party food that goes well with his guacamole recipe video.

More fajita recipes

• Chicken fajitas
• Low carb lettuce wrap fajitas
• Double-duty dinners